The Turkey
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First melt a stick of butter and then add a bottle of white wine, usually a Chardonay. Then add about 1 tablespoons crushed garlic and 1 teaspoon each of thyme and basil. Let this simmer about 30 minutes. While this is simmering get the turkey ready. Fix the turkey up and put it in the roasting pan, then cover the exposed area with cheese cloth. Use 4 layers of cheese cloth and completely wrap. When ready to go in the oven, use a baster and baste with the butter/wine mixture. Baste about every 20 minutes, until the mixture is gone, then use the juice from the turkey. The cheese cloth helps hold the moisture and flavor in the turkey. The cloth gets dark but when you remove it the turkey is a beautiful golden brown.